A hearty and comforting meal on any chilly day. This seven bean soup is high in fiber, contains plant-based protein and is vegan and gluten-free. This recipe can also be made with canned beans (see notes for details on the exchange).
Soak the dried bean mix in cold water for at least 12 hours. Drain and rinse the beans well. Set aside.
In a large soup pot, add the olive oil and onion, celery and garlic and cook until onion and celery become translucent. Add in soaked beans, tomatoes, tomato paste, chili powder, stock, and water.
Bring mixture to boil and reduce heat to medium low and simmer, stirring occasionally, for 90 minutes or until the beans and fully cooked and softened.
If you prefer to used canned beans for this recipe, use 3 cups of your favourite canned beans instead of 1 cup dried beans. Also, reduce the simmering time to 15-20 minutes max.
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